CUOCHE CLANDESTINE RECIPE 1: Escarole pie (appetizer)

//CUOCHE CLANDESTINE RECIPE 1: Escarole pie (appetizer)

CUOCHE CLANDESTINE RECIPE 1: Escarole pie (appetizer)

CUOCHE CLANDESTINE RECIPE 1: Escarole pie (appetizer).

Here is another participant to our Food Blogger Contest “A menu for the Mediterranean Diet” II edition: in fact there are two: Anna and Giovanna from Vimercate/ITALY.

Let’s read their own words:

We are Anna Giudice and Giovanna Lombardi. We live near Milano. Our blog Cuoche Clandestine is published in Italian, English and Spanish. We are proposing a three courses menu which includes typical Mediterranean ingredients.
The first one is a Southern Italy recipe, traditionally made on Christmas Eve. The escarole is a neutral and light vegetable, enriched with pine nuts, raisins, anchovies, olives and so on.
The second recipe is a “piatto unico” because it provides meat and cereals. In one dish you have lamb, braised in red wine, and a light cous cous with various vegetables. Spices are also very important in this dish.
The dessert is made with strawberries and pistachios, a classic ice cream combination, but we are going to propose you this couple in a creamy consistency. Fresh, light and tasty.
We wish you will enjoy.

For more about Cuoche Clandestine Food Bloggers click here.

Their Mediterranean Diet menu foresees 3 food recipes:

CUOCHE CLANDESTINE RECIPE 1: ESCAROLE PIE

The escarole pie (it: pizza di scarola) is a typical Southern Italy Christmas Eve dish. We remade it into single portion, easier to serve. For the shell you may also use pate brisée, but we wanted to respect traditions and used a low fat dough (just the same for pizza or bread, you can buy it to the bakery). These mini-pies are lovely to eat even some days after: you just need to re-heat them for a few minutes.

INGREDIENTS (for 8 mini-pies, 8cm diameter):

600 gr pizza dough
700 g escarole
4 anchovies in oil
20 black olives, pitted
30 g unsalted capers
40 g raisins
40 g pine nuts
2 gloves of garlic – 2 dientes de ajo)
exgtravirgin olive oil
sea salt
ground black pepper
chili pepper
breadcrumbs

PREPARATION:

  • Wash escarole and cook it for about ten minutes in a pan with a very small quantity of water. Let it cool, drain and squeeze.
  • Coarsely chop escarole. Put 4 tbsps of oil in a pan, slightly brown the garlic, add chili pepper and anchovies: cook over low heat until anchovies get melted. Add chopped escarole and stir-fry for a few minutes, then remove garlic and chili.
  • Place the vegetables in a large bowl and add capers, chopped olives, raisins and pine nuts, sprinkle black pepper and salt to taste. Mix to amalgamate.
  • Roll out the dough and cut to fit your silicon or aluminium molds. Line the rolled dough into the molds. Put a tabsp breadcrumbs on the base of the rolled dough (to catch damp excess), fill in the vegetables nux.
  • Roll the remaining dough and cut some small discs to make the lids of the pies. Brush some oil on the top of the mini-pies, then bake in pre-heated oven to 200°C for 10 or 15 minutes until the pies will get slightly brown (time dipends on your oven). Enjoy!
2018-01-04T12:54:22+00:00 28 January 2016|Food Blog|